The beneficial effects of fruit- and vegetable-based sourdough on bread's structure and flavor have been documented, but few studies have addressed the role of the jujube matrix in modulating textural properties, nutritional features, color, and sensory perception. This study created an innovative sourdough formula, comprising a combination of 20% Lpb. plantarum CICC 23121-fermented jujube with wheat dough as starter culture, for bread making. The results showed that supplementation of 20% fermented jujube-based sourdough (20% FJS) resulted in notable texture profile changes, with reductions of 19.05% in hardness, 17.82% in chewiness, 9.68% in cohesiveness, and 13.84% in gumminess compared to the control (wheat dough). These alterations in texture were attributed to the decreased cross-linking resulting from the combined effects of jujube components and LAB fermentation, leading to gluten network fragmentation and consequent dough softening. Four breads, including wheat bread (WB), jujube wheat bread (JWB), wheat sourdough bread (WSB), and jujube sourdough bread (JSB), were designed to show a 7.4% increase in the specific volume of JSB bread fermented by 20% FJS compared to conventional wheat bread. The key texture properties of the bread JSB were improved, with hardness increasing by 1.75%, chewiness by 4.36%, and elasticity by 1.30%. Moreover, the bread JSB demonstrated a superior nutritional quality, with a total dietary fiber content reaching 10.04g/100g. The insoluble dietary fiber (IDF), soluble dietary fiber (SDF), and total dietary fiber (TDF) and in vitro protein digestibility (IVPD) levels were elevated by 2.17-fold, 3.41-fold, 2.48-fold, and 1.24-fold, respectively. In terms of sensory ratings, overall, the JSB bread was preferred by the panels in terms of color and taste compared to the other tested breads. Therefore, incorporating jujube sourdough into bread production represents a well-designed strategy to meet contemporary consumers' dual demands for enhanced sensory quality and nutritional values.